Tim Nguyen

I'm a lucky guy that was raised to love food. I have lived and eaten in the San Francisco Bay Area and Los Angeles; I'm worked my way around NYC for a few years before returning to the SF Peninsula.
Pizza Lover at
Paulie Gee's, Emily and Margot's Pizza

  • Website
  • Location: SF Bay Area
  • Favorite foods: Vietnamese noodle soups (Bun Bo Hue > Pho)
    Burgers (of all varieties)
    Steaks (fattier varieties)
    Pizza (almost any style with quality ingredients and even $1 frozen when the mood strikes)
  • Last bite on earth: This answer changes everyday; the perfect spoon of Bun Bo Hue.

Latest Comments

The Food Lab: Roasting Turkey? Throw Out Your Roasting Pan and Reach for Your Baking Stone

I'm committing to using this method. Spatchcocked turkey has been good to me but we'll go for some style points this year.

Win a Copy of 'The Meat Hook Meat Book'

shank; love it in Vietnamese food and want to play with it more!

The Food Lab: The Hard Truth About Boiled Eggs

Yes! thank you for a lifelong future of (relatively) frustration free egg boiling

My Pie Monday: Figs, Ramps, Sage, and More!

I understand that change is hard, but hopefully this one is for the best (I'm sure SE is trying to make improvements). I'll happily submit anyone's MPM via twitter/facebook and the community can discuss MPM in the forums.
I haven't submitted to MPM for a long time since I've been baking "professionally." But you never forget your first :P

Slice has made a huge impact on my life (career/future-looking changes) and I'd hate to see MPM die out from lack of submissions.

I actually think MPM submissions will increase (even more than previously) since many pictures are taken with phones anyway. Submitting via Twitter/Facebook would be another couple screen taps away. On Facebook, the community could like and discuss directly on submissions. But I understand that some folks are resistant to signing up for new networks.

Besides visiting the SE Facebook page, I imagine finding MPM submissions via Twitter search:

Hopefully I'll continue to be able to see people's efforts going forward!

p.s. - all this talk about Lou is hilarious

Watch Tony Bezsylko Bake the Best Bread in Chicago at Cellar Door Provisions

Looks a lot more like techniques popularized by the Tartine Bread books; in case anyone is interested in replicating this process. Stretching and folding (done in the bucket) and shaping are all forms of kneading. Making bread commercially this way seems so inefficient!

Smiling With Hope Bakery: How Pizza-Making Transformed This High School Special Needs Program

Nice write up! I've read about Walter's work on pizzamaking too and I'm glad he and the bakery are getting some good attention. I'd certainly pay for those pies and bagels (check out his youtube vid for some drool-inducing shots).

Pizza Obsessives: Eric Leath

Great interview and amazing backyard set up! I'd love to spend a cool evening making pizzas and drinking beer under that tree.

Poll: What Do You Do With Your Crusts?

I think there are plenty excuses to leave crust; mainly, bad dough or burnt! I'll usually eat my bones and fold an inch of the slice onto the crust extra bread-y bites.

My Pie Monday: Pickled Red Onions, Saucisson Sec, Butternut Squash, and More!

These pies made me hungry again. Good job people; especially the WFO first-timer @crkoller.

Cook the Book: 'Maximum Flavor'

I'd love some pressure cooker magic skills.

Emilia's Pizza: Keith Freilich Opens Up on Ovens, Bad Accountants, and Pizza Miracles in Berkeley, CA

Great interview; I really miss that place (even if I'm in NYC and eating great pizza almost every other day).

My favorite part, "...I'm shutting it down because ...there's no bathroom at EP and I don't think I can hold out past 10 o'clock." The space is definitely NYC in that way.

Larb Ubol's Pad Ped Moo Krob is a Standout on 9th Avenue

Max on a Thai food kick?

I would love to commission more research into this neighborhood. This gem is the only restaurant near Penn station on my radar. Thanks!

My Pie Monday: Bacon-Fig Pizza, Chicago-Style Deep Dish, and More!

I thought raw sausage on deep dish is standard since the bake times are so long (and traditionally put in a thin layer at the base of the pie). Of course you can do raw sausage in faster bake times, just make sure the sausage is in small enough bits to cook through (I wouldn't risk it in a WFO).

@aaron; that's a hell of a breakfast. I'd eat that anytime of day.

Cook the Book: 'Franny's'

Weird I was just looking at the Franny's cook book at the Strand last night! Any comments on the quality of the iPad or Kindle version of it?

As for my favorite IT meal, pizza; it can be simple :P

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

Dad was always going for the supreme or meat lovers (standard chain joints)

Father's Day Giveaway: Win a Baking Steel!

he'd be a mushroom, pepperoni with chili flakes and romano topped NY style; funky, harshly salty and spicy. Perfect when fresh (crisp, but flexible and not too floppy)

11 Awesome, Occasionally Bizarre Restaurant and Bar Bathrooms in NYC

Check out the bathroom at Doughnut Plant on 23rd; it's feverish...

Poll: Nuts on Pizza, Way or No Way?

Yes! Nuts are a great way to add texture to pies.